Tag Archives: Stew

Beef Stew

beef stew

It seemed that now was the perfect time to pull this recipe out. First and foremost, Tara mentioned that she had been hankering* for beef stew.

In keeping with our current theme, it also has carrots. It has onions, which happens to be our next topic. Finally, I used the all great and powerful dutch oven. It’s as if now was the perfect moment to bring this recipe to the forefront.

As a suggestion, this recipe is the perfect place to use any left over beef bones that you may have been saving. The beef broth would bring some of that flavor to the table, but another bone added to the pot won’t hurt and certainly will add to the taste.

Additionally, one should consider what kind of potato to use. I chose redskins, because I like the less starchy potatoes, but I did so at the expense of thickening the broth. If you like a thicker broth, choose a potato with a higher starch content.

*It should be noted that “hankering” is my term, not hers. “Hanker” is a phrase that is as unlikely to come out of Tara’s mouth as “I mishandled the war in Iraq” is to come out of El Presidente’s.

  • 1/3 lb salt pork
  • 1/4 cup vegetable oil
  • 1 1/2 lbs beef stew meat (cut into 1″ cubes. See Note below)
  • 1/2 cup All Purpose Flour
  • 6 garlic cloves, minced
  • 1 cup Guinness
  • 8 cups beef broth
  • 1 Tablespoon sugar
  • 2 Tablespoons Tomato paste
  • 2 Tablespoons Worcestershire sauce
  • 2 bay leaves
  • 2 sprigs thyme, fresh
  • 1/3 cup butter
  • 3 lbs redskin potatoes, cubed
  • 2 cups carrots, sliced
  • 1 large yellow onion, sliced
  • Salt and pepper to taste

Place dutch oven over medium heat and add oil. Bring to temperature and add the salt pork, allowing to fry. Meanwhile, flour the beef cubes, tapping off any excess flour, and place them into the pot. Brown the beef, which will take approximately 5 – 7 minutes. Add the garlic and cook for another minute or two.

Add the beer and the beef stock to the pot. Then add the sugar, tomato paste, Worcestershire sauce, the bay leaves and thyme. Bring the broth up to a boil, and then lower to a simmer. Cover and cook for at least 60 minutes, stirring once every seven to ten minutes.

Meanwhile, after the broth has started simmering, place another large pot over medium heat. Melth the butter and add the potatoes, carrots and onions. Salt and pepper to taste, and cook until the onions start to get soft and golden, about 20 minutes. Transfer the veggies over to the broth, and continue simmering , this time uncovered, for at least another forty minutes.

NOTE: Stew beef can come from any cut that is primarily used for roasting or braising. Think shoulder or shank cuts, and you’ll do just fine.


Cioppino

Cioppino

Ah, fish stew. Not just fish stew but Italian-American fish stew (although there’s some mention that it may be Portugese in origin). It’s wonderul dish on a crisp October afternoon. Spicy and savory made exponentially better by a slice or two from a fresh baguette.

  • 5 cloves garlic
  • 1/2 jalapeno, deseeded and minced
  • 1 egg yolk
  • 1/4 cup olive oil
  • 1 white onion, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 8 anchovy fillets
  • 1/8 teaspoon saffron
  • 1 cup red wine
  • 4 cups fish stock(although chicken stock can be used in its place)
  • 1 cup clam juice
  • 28 oz. canned diced tomatoes
  • 4 oz. tomato paste
  • 4 Tbl Worcestershire sauce
  • 3 Tbl Tobasco Sauce
  • 1 lb raw shrimp, de-veined and peeled
  • 1 lb cod, diced into 1″ pieces
  • 1/2 lb crab meat
  • 1/2 lb calamari
  • 1/2 lb sea scallops
  • 1 lb mussels

Grind three cloves of garlic and the jalapeno with a mortar and pestle into a paste. Place into a bowl and whisk in the egg yolk. Drizzle all but two tablespoons of the olive oil into the egg and whisk into an emulsification. Cover and place in the refrigerator until later.

Place the remaining olive oil into the bottom of a soup pot placed over medium heat. Add the remaining garlic as well as the onions, peppers, and celery. Cook until the onions are translucent and then add the anchovies, Using a spatula, grind the anchovies into a paste, mixing well into the onions and peppers. Add the saffron, and pepper to taste.

Pour in the red wine, fish stock, clam juice and diced tomatoes. Cover the soup pot, and allow to stew for 40-50 minutes. Add the tomato paste.

Remove a tablespoon or two of the stew and temper it into the egg/olive oil emulsion. Then, in turn, add the emulsion back to the stew and mix in well. Add the Worcestershire suace, tobasco and the red wine vinegar. Add the fish, crab, shrimp and calamari and cook for 10 minutes. Add the shell fish and lower the heat to medium low. Allow the stew to simmer for another 10 minutes.

Serve with bread and top with parsley and/or croutons.

Serves 6-8

Technorati Tags: Recipes, Fish Stew, Cioppino


Chicken Cayenne Stew

This is a very simple meal, complicated only by the amount of time it takes to create. From start to finish, it can take in excess of 90 minutes. If I were to make this again, it would most likely be a Saturday dish, when I have more free to accessable to me.

Aside from that, it’s quite a tasty dish, with the broth inhabiting both spiciness and graviness (which isn’t really a word, but should be). With rice and bread on the side to sop up said “gravy”, it brings one of those little joys that all dinners should be known for.

  • 1/4 cup vegetable oil
  • 1 5 lb. chicken, cut into appropriate pieces (thighs, wings, etc)
  • 1 Tablespoon kosher salt
  • 1/2 cup All Purpose Flour
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 celery stalk, chopped
  • 3 cups of water
  • 1/2 teaspoon cayenne pepper
  • 1 cup green onions, chopped

Heat 3 tablespoons of the vegetable oil in a large stock over medium high heat. Pat the chicken dry and the salt liberally. Add to the hot oil to brown, approximately five minutes per side. Cook the chicken in batches in order to prevent overcrowding of the pot, ensuring that the chicken can brown well.

Once done, place the chicken in a bowl and set aside.

Add the remaining oil to the stock pot and allow to come to temperature. Stir in the flour, creating a roux. Lower the heat to medium low. Mix well and allow to cook for 10-15, creating a velvety tannish mixture. Stir often, scraping off any of the chicken fronds from the bottom of the pot allowing them to become part of the roux.

Add the onions, peppers and celery, and cook until the onions become soft, between 8-10 minutes. Add the water, raise the heat to medium high and bring to a boil, where the water will intergrate with the roux, making a thickened broth/gravy amalgamation.

Place the chicken back into the broth, along with any additional chicken juices within the bowl. Lower the heat to a simmer (185 degrees F), cover and cook for 30 minutes.

After the 30 minutes, stir in the cayenne pepper and green onions. Salt to taste at this point.

Serves 6

Technorati Tags: Recipes, chicken, cayenne+pepper


Beef Stew in Berbere Sauce

Beef Stew in Berbere Sauce

The word of the day is melange, a french word meaning “Ho boy, there’s a lot of stuff in this”. When making this dish, keep the word melange in the back of your mind, as when you reach the tenth spice, you gain insight to what the word truly means.

The sauce here is amazing, even if it’s an anglicized approximation of its Ethiopian counterpart T’ibs W’et. Typically in Ethiopian Cooking, tomatoes are not to be seen, and the butter would be of the clarified spiced variety that I talked about here last week. Not so much for this recipe, but it does make a great starting point for those looking to ease themselves into Ethiopian foods.

  • 1 Tablespoon frech ginger, minced
  • 1 Tablespoon ground paprika
  • 1 Tablespoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground tumeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 medium onions, quartered
  • 1/4 cup butter
  • 1 14 1/2 oz can of crushed tomatoes
  • 1/4 cup dry red wine (I used a nice Merlot, which worked fine)
  • 2 1/2 lbs beef chuck, cut into 3/4″ pieces

Into a mixing bowl, combine all of the spices, from ginger to the allspice. Mix together with a fork and then set aside.

Take the onions, and finely dice them in a food processor. They should almost look pureed, but not quite.

Meanwhile, in a large stock pot, melt the butter over medium-high heat. Add the newly diced onions, and allow to brown for about 10 minuters, stirring often.

After the ten minutes, add the melange of spices and mix into the onions until you get a nice aroma from the pot, about 1 minute. Add the tomatoes and red wine. Add the beef, lower the heat to a simmer (185 degrees F), and cover with a lid. Cook from 2-3 hours.

Serves 6

Technorati Tags: Food, Stew, Recipes, Beef, Ethiopian Food


Chile Verde (Chile Stew)

Chile Verde

This looked better on paper than in reality. That’s the way it goes from time to time. Don’t get me wrong, it’s a good recipe. Just not a great one. Being a stew, I expect it to be better over the next few days as the broth mingles with the spices and meat.

You can easily replace the lamb with pork. Both will work equally well.

Also, in order to roast the chiles, place them under a hot broiler, 5 minutes per side. Remove the skin and they should be ready to use.

  • 5 Medium Poblano Chiles, roasted
  • 3 lb Lamb, Boneless Shoulder
  • 1 Large Onion, Chopped, 1 Large
  • 4 Cloves Garlic,Finely Chopped
  • 1/4 cup Vegetable Oil
  • 2 cup Chicken Broth
  • 1 tsp Salt
  • 1 tsp Juniper Berries,Crushed, Dry
  • 3/4 tsp black Pepper
  • 1 tsp Unbleached Flour
  • 1/4 cup Water
  • 1/8 cup lemon juice

Take 2 of the 5 chiles and mince well. You should remove the seeds, but it won’t kill you to have them in the mix. The remaining chiles you can chop into 1/2″ strips.

Cut the lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven over medium heat until lamb is no longer pink. Drain the oil and water from the pot. Add the broth, salt, minced chiles, juniper berries and pepper to the pot. Heat to boiling; and then reduce heat to a simmer, cooking for an hour or so.

In a small bowl, whisk together flour with warm water; stir into lamb stew. Raise the heat to medium. Boil and stir 1 minute. Stir in sliced chiles and lemon juice.

Serves 4

Technorati Tags: Food, Recipe, Chile, Chile Verde, stew


Brodetto

brodetto

Brodetto is fish stew. There’s no simple way to dress that one up. Either you like fish, or you don’t. If you do, This is a decent recipe. If you don’t like fish, you’ll end up crying, alone, scared that others are having more fun than you.

And they are, because they are enjoying brodetto.

This recipe calls for pieces and bite sized morsels of fish, but if you were in Italy, you’d make the brodetto with the entire fish, head and all. You’d also cook it for hours on end instead of the 60-some minutes it took to create this dish in my tiny studio apartment kitchen. That was an easy choice for me to make, for as much as I like my fish (stewed or otherwise), I don’t believe I need my place smelling like the stew for the next three weeks.

Also, I replaced the fish with similar products I can find on the West Coast. So, no flounder, but halibut worked out well.

Onto the the recipe:

  • 1/2 cup olive oil
  • 2 yellow onions, sliced
  • 1 shallot, minced
  • 3 cloves garlic, finely chopped
  • salt and pepper to taste
  • 2 cups chopped tomatoes (canned works really well)
  • 3 cups dry white wine (I used a sweeter resiling, but a Pinot Grigio would be preferable)
  • 1 teaspoon sugar
  • 1 lb monkfish, cut into larger than average bite sized morsels
  • 1 lb halibut, cut into larger than average bite sized morsels
  • 1 lb cod, cut into larger than average bite sized morsels
  • 1 lb Jumbo Shrimp, peeled and deveined
  • 1 lb mussels
  • 1/4 cup white wine vinegar
  • Chopped Italian Parsley

Pour olive oil in a stock pot over medium high heat. Just as it starts to smoke, add onions and shallots. Cook until translucent and juuuust starting to brown. Lower the heat to medium and add garlic. Cook until you can smell the garlic aroma.

Pour the tomatoes in with the onion and bring to a simmer. Cook for 10 minutes. Add the white wine and sugar and allow to cook for ten more minutes.

Place the fish in the pot and cook for 15 minutes. Add the shrimp and cook for 7 minutes. Place the mussels in a steamer and place over the stew. Cover well, steaming the mussels for an additional ten minutes.

Ladle stew into a serving bowl, placing a few of the cooked mussels on top. Sprinkle parseley on top of all and serve with bread.

Serves 8


Goulash

goulash

I sort of hate the fact that my last recipe for beef is this recipe. The goulash wasn’t horrible, but the recipe I used seem to be lacking body. If I were to make it again, I’d probabl y use beef stock or broth in place of water. I’d also let it cook a while longer to pull out more of the beef flavor. If you’re bored on a chilly Saturday afternoon, this isn’t a bad recipe to work with. It’s tasty enough, and goes well with fresh bread and a pilsner beer. If you want to be bowled over by flavor, I’d look elsewhere.

Eh, they can’t all be winners I suppose. At any rate, this is the last recipe I’ll post under the auspices of “beef”.

Soup

  • 2 lb Beef Chuck, diced into 1″ cubes
  • 1 tsp Salt
  • 2 Onions, sliced
  • 2 tbl Lard Or Shortening
  • 2 tbl Sweet Hungarian Paprika
  • 2 Bay Leaves
  • 1 qt Water
  • 4 Potatoes, Peeled And Diced
  • 1/4 tsp Black Pepper

Dumplings

  • 1 Egg
  • 6 Tablespoon All-Purpose Flour
  • 1/8 tsp Salt

In a stock pot, melt the lard or shortening over medium heat. Add the sliced onions and 1/2 tsp of salt. Fry to a golden brown.

While the onions are cooking, pat the beef dry and place in a skillet over high heat. Sear as best as possible and then immediately add to the browned onions, including any fat and oil from the meat. Add paprika, and lower heat of the stock pot to low. Let beef simmer in its own juice along with salt and paprika for 1 hour.

After one hour, add the bay leafs and water (or beef stock). Also add the diced potatoes and remaining salt. Cover and allow to cook for 1 hour or until potatoes have cooked.

While potatoes are cooking, make dumpling dough by combining egg, flour and salt in a mixing bowl, and combine with a fork. Allow the dough to rest for 30 minutes.

When the goulash is finished, drop the dough in by teaspoonful into goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Ladle into bowl and serve with dollops of sour cream.

Serves 6-8